Coffee Roti Kaya Toast set is also another local Singapore food that you wouldn't want to miss out. It is usually come with 2 pieces of toast breads being spread on top with Kaya( coconut pandan flavor sweet jam that contains coconut, sugar, eggs, pandan extracts) + a thin slice of butter , two halve boiled eggs plus either hot coffee or tea. It costs about $2.50 per set which is available on most of the Kopitiam food outlet or most of the coffee shops.
Some may provide more choices such as set B that comes with 2 pieces of French Toast breads + hot coffee or tea , set C with sardine or ham cheese sandwiches and set A which is the traditional Coffee Roti Kaya toast set.
Below is a picture of how the Coffee Roti Kaya toast set looks like:
Other may serve different type of breads as follows:
Their shop can be seen in most of the shopping mall in Singapore.
Below is the sample picture of their Coffee roti kaya toast set:
Similarly another quite famous outlet/bakery selling Coffee Roti kaya toast is none other than the Toast Box ( A subsidiary of Bread Talk group). Their set meal prices are much higher which may costs from $4.50 to $6.00 .Their shops/outlets can also be seen in most of the shopping mall in Singapore.
At home, you may make your own kaya roti set . Kaya is easily available in most of the Super market such as Fairprice , Giant, Cold storage etc.
Below is a sample of the kaya spread:
I have been wanting to
make homemade kaya, or coconut jam, forever. Growing up, kaya was a staple at
our weekend breakfast table. My mom would crack open a can of
Kaya for me and my sister — it was the ultimate treat. Most weekends we would
spread it on golden brown toast and have it alongside soft boiled eggs, but if
we were lucky, my mom would make a kaya sandwich and then french toast the
whole thing.
The Ingredients
Kaya Jam
The Method
Kaya Jam
Set up a double boiler over medium heat. While you water is heating up, in the double boiler’s bowl, whisk together the eggs and yolks until well combined. Gradually add the sugar while whisking. When homogeneous, pour in the coconut milk. Add the pandan leaves and place the bowl on the double boiler. The water should be at a gentle boil. Use a spatula to stir every 5 minutes or so.
Around the 45 minute mark, the kaya will start to become thick and slightly brown. Remove the pandan leaves and continue to cook, stirring every so often until the kaya is thick and sticky. At this point, if you coat your spatula with the kaya and run your finger through it and you see a distinct, clear path, the kaya is done.
If the kaya hasn’t become deeply golden brown you can help it along by adding some quick caramel. In a non-stick pan, heat up the 2 tablespoons of sugar over high heat. When melted and golden, add the tablespoon of water and stir. Add the caramel to the kaya a bit at a time until it’s golden caramel-yellow brown in color.
Strain through a fine mesh strainer, cool completely and store in a dry, clean jar in the fridge.
Bread Toast
Make the toast: Your bread choice is important. Get the softest, fluffiest, thickest cut, white bread you can find. I like to use Fourleaf thick white Bread. Toast your bread so it has some color, no light, barely toasted pieces of bread.
Spread on a thick layer of salted butter and top with a generous amount of kaya.
Topple it off with another slice of buttered toast (yes, butter both slices) and dip into a soft boiled egg seasoned with dark soy and white pepper,to taste if desired.
Your home made kaya Roti Toast is ready to be served.
